Maria is a master of public health and a master gardener. She and her husband, known as The Gardener & The Cook, live in coastal Alabama.
I always eagerly anticipate the first pots of homemade soup and chili each autumn. This recipe is intended to be prepared on short notice, so, except for potatoes, I have used mostly frozen veggies.
Of course, if you have plenty of time to let it simmer all day or even half a day, you can use fresh veggies. The problem with that is they are more expensive in the winter, unless you live in a warm climate. Here's my recipe for our favorite quick and easy vegetable soup.
- 1 large can diced tomatoes
- 2 to 3 cups water
- 1/2 package frozen mixed vegetables
- 1/2 package field peas with snaps
- 1 large onion chopped
- 1 large white potato, cut into cubes
- 1 small can tomato sauce
- 1 large can tomato paste (for thickness)
- 1/2 cup ketchup
- A dash of garlic powder, if desired
- 3 teaspoons of stevia or sugar
- 2 teaspoons salt (We use sea salt)
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- Put tomatoes and their liquid into a stockpot, and add water.
- Set heat to high or medium-high.
- Add all frozen vegetables, then stir.
- Add tomato sauce, tomato paste, and ketchup.
- When the liquid begins to simmer, reduce heat to low.
- Cut potato into bite-sized pieces and cook in microwave until soft — usually about 2 minutes
- Add the potatoes and the water that cooked out of them to the soup mixture.
- Chop the onion, then cook in microwave until soft (Again, about 2 minutes.)
- Add the onion, including the water that cooked out of it, to the mixture.
- Adjust the seasonings to suit your taste.
- Let simmer until ready to eat.
Adding Ground Turkey or Beef Is an Option
If you want to use ground turkey or even ground beef, start browning the meat in a skillet. Let it cook while you are combining the other ingredients. When the meat is done, spread it onto a plate covered with paper towels to absorb any excess grease. Then add it to the soup mixture.
Caution: When Refrigerating or Freezing Large Quantities
I include this important safety precaution in all my soup and chili recipes. It’s that important. Be sure to store large quantities of soups, stews, and chili in several smaller containers.
In a large stockpot like the one in the picture above, the food in the center of the pot will not cool fast enough and will be at risk of growing bacteria. We do not want anyone getting food poisoning.
© 2021 MariaMontgomery